Take your taste buds on an exotic vacation with this classic Argentinian sauce. It’s fresh and bright with just a touch of spicy heat, and loaded with a ton of flavor. We love it with fish but it also pairs great with grilled skirt steak, roasted potatoes or fried oysters.

Ingredients:

4 tilapia loins

salt and pepper

olive oil

2 tbsp flour

1 cup fresh cilantro leaves

2 garlic cloves

1 lime, zested and juiced

pinch of red pepper flake

Directions:

Prep tilapia by patting it dry with paper towels and seasoning both sides with salt and pepper. Drizzle olive oil into a large skillet over medium heat. Add flour to a shallow dish and season with salt and pepper. Dredge the tilapia in flour on both sides. Be sure to shake off the excess flour. Place the tilapia in the pan and sear for 3 minutes. Don’t move the tilapia while searing. If you do, your crust could fall apart. Flip the tilapia using a fish spatula and sear the other side for about 3-4 minutes. Once the tilapia comes to a temperature of 140 degrees, move it from the skillet to a plate and set aside.

Combine cilantro and garlic in a food processor and pulse until finely chopped. Add lime zest, lime juice, red pepper and salt with a good drizzle olive oil. Pulse until sauce comes together and is well combined.

Spoon Chimichurri sauce onto a plate and place the golden tilapia on top.